My favorite Blue Moon Ale comes together into a one-pot dish that is so easy to get on the table in less than 1 hour. The sauce ingredients are whisked together into a flurry and then added after the chicken is browned. The 30 minute simmer transforms the Blue Moon sauce to a smooth and wonderful creation. The alcohol of the beer disappears revealing the distinctive Blue Moon ale flavor to compliment this sauce.

Instructions

11. On a flat plate, combine the flour, garlic pepper and seasoned salt. Dip the pieces of chicken into the mixture to coat both top and bottom. Set aside on a plate.
2. MAKETHEFLURRYSAUCE: In a medium mixing bowl, whisk together all the flurry ingredients. Set aside.
3. MAKETHECHICKEN & SAUCE: In a large 12"-13" high sided skillet with a lid, on medium-high heat, add the 3 tablespoons of olive oil and heat to a shimmer. Add the prepared chicken and brown on both sides. You can do this in 2 batches. Remove the chicken to a plate; it will continue cooking in the sauce. Pour off most of the oil from the pan.
4. On medium-high heat, add the green onions to the pan saute for 1 minute. Add the flurry sauce and butter; whisk and simmer for 1 minute. Add back the chicken and simmer, slightly covered for 15 minutes. Turn the chicken and simmer for another 15 minutes. The sauce should be reduced and slightly thickened with no alcohol taste. The chicken should be moist and cooked through. Serve Immediately with mashed potatoes and a green vegetable of your choice. Sop up the sauce with a hot crusty bread.

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